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Method of inhibiting growth and proliferation of listeria monocytogenes using levulinate

a technology of listeria monocytogenes and levulinate, which is applied in the field of antibacterial methods, materials and methods, can solve the problems that the growth and proliferation of bacteria significantly affects the quality and safety of food, and achieve the effects of prolonging shelf life, stability and application of levulina

Inactive Publication Date: 2008-02-21
UTAH STATE UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0006]Another embodiment of the present invention is a formulation of levulinate salts and / or levulinic acid, combined with various ingredients to extend shelf life, stability and application of the levulinate.

Problems solved by technology

Microbial growth and proliferation significantly affects the quality and safety of food, particularly prepared, processed and ready-to-eat meats.

Method used

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  • Method of inhibiting growth and proliferation of listeria monocytogenes using levulinate
  • Method of inhibiting growth and proliferation of listeria monocytogenes using levulinate
  • Method of inhibiting growth and proliferation of listeria monocytogenes using levulinate

Examples

Experimental program
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Effect test

example 1

Anti-Listeria Activity of Levulinate Added to Fresh Ready-to-Eat Meat

[0024]The following virulent strains of Listeria monocytogenes were obtained from International Life Sciences Institute (ILSI) collection housed at Cornell University (http: / / www.foodscience.cornell.edu / weidmand / listeriadbase.htm):[0025]FSL J1-177; ribotype DUP-1051D; lineage I; serotype 1 / 2b; isolated from human sporadic case.[0026]FSL C1-056; ribotype DUP-1030A; lineage II; serotype 1 / 2a; isolated from human sporadic case.[0027]FSL N3-013; ribotype DUP-1042B; lineage I; serotype 4b; food isolate associated with human listeriosis epidemic in the UK (1988-1990)[0028]FSL R2-499; ribotype DUP-1053A; lineage II; serotype 1 / 2a; human isolate associated with US outbreak linked to sliced turkey (2000).[0029]FLS N1-227; ribotype DUP-1044A; lineage I; serotype 4b; food isolate associated with US outbreak (1998-1999).

[0030]We completed two 12-week challenge trials in a ready-to-eat product made from turkey breast. Product w...

example 2

Anti-Listeria Activity of Levulinate Added to Cured Ready-to-Eat Meat

[0033]We completed two separate 12-week challenge trials in a cured ready-to-eat bologna made from pork. Product was formulated, and a volume of 60% sodium levulinate syrup was contacted with the meat by direct addition and bowl chopping of a 30% sodium levulinate solution sufficient to obtain final concentrations (v / wt of meat) of 1%, 2%, and 3% sodium levulinate. Product was stuffed into casings and fully cooked to 71° C., and the final product was sliced. Sample slices were then inoculated with the 5 strain cocktail of L. monocytogenes (described in Example 1), vacuum packaged, and stored at 2° C. for up to 12 weeks. Samples were collected biweekly and analyzed for growth of L. monocytogenes using BioRad Rapid L'mono.

[0034]The results from this experiment are shown in FIG. 2A. Counts of L. monocytogenes recovered from untreated control bologna showed significant growth from the inoculated level after 6 weeks of ...

example 3

Effect of Sodium Levulinate on Taste Sensation in a Taste Panel

[0036]A sensory panel consisting of anonymous consumers rated samples of turkey breast roll and bologna for their overall liking of the products. Samples were scored on a scale of 1 to 9, with 1=strongly dislike, 5=neither like nor dislike, and 9=strongly like. In the turkey roll panel, judges were given samples containing no antimicrobial (control), 2% sodium lactate, 2% sodium lactate plus sodium diacetate, 2% sodium levulinate, and 3% sodium levulinate. In the bologna analysis, the consumers were given samples containing no antimicrobial (control), 2% sodium lactate, the 2% combination of sodium lactate and sodium diacetate, 1% sodium levulinate and 2% sodium levulinate. There were 132 consumers that participated in the sensory panel for the turkey roll and 112 for the bologna. Of those who participated in the turkey roll panel, 66 were female and 66 were male. There was a wide range of age among the participants, wit...

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Abstract

Methods, formulations and kits containing levulinate or levulinic acid are disclosed that have potent and unexpected properties to inhibit the growth and / or proliferation of Listeria monocytogenes bacteria in a food sample.

Description

RELATED APPLICATIONS[0001]This application claims the benefit of U.S. Provisional Application No. 60 / 839,269, filed Aug. 21, 2006, and entitled, “Method of Inhibiting Growth and Proliferation of Listeria monocytogenes Using Levulinate” which is incorporated by reference in its entirety herein.FIELD OF THE INVENTION[0002]The present invention relates generally to anti-bacterial methods, materials and apparatus, and more particularly to inhibiting the growth and proliferation of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella typhimuriu. BACKGROUND[0003]Microbial growth and proliferation significantly affects the quality and safety of food, particularly prepared, processed and ready-to-eat meats. Various organic acids and their salts are known preservatives for addition to meat products, most commonly lactic and acetic acid (Shellef (1994) J. Food Prot. 54(4): 282-287; Ricke (2003) Poultry Sci. 82: 632-639). Levulinic acid (4-oxopentanoic acid, C5H8O3) is a commercial...

Claims

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Application Information

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IPC IPC(8): A01N37/02A01P1/00A23L3/34
CPCA01N37/42A23L3/3508A23B4/20A23B4/12
Inventor BROADBENT, JEFF R.CARPENTER, CHARLES E.
Owner UTAH STATE UNIVERSITY
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